4 servings
- 4 tablespoons of homemade lard
- 2 small onions
- 1 small head of white cabbage
- 4 potatoes
- 2 carrots
- fresh lovage
- 2 links of leaner Moravian sausage
- 1.5 liters of beef broth
- 1 cup of whipping cream
- 80 g of all-purpose flour
- bay leaf
- allspice
- crushed caraway seeds
- pepper
- salt
- sugar
- vinegar
Peel the onion and chop it into small cubes. Heat 3 tablespoons of lard in a pot, and sauté the onion until light golden. Add a heaping teaspoon of crushed caraway seeds and let it become fragrant. Sprinkle with flour and roast until golden brown. Pour in the broth. Add bay leaf and allspice.
Cut the white cabbage into thin strips. Add it to the soup base along with the grated carrot and cook until softened. Cut the potatoes into cubes and cook them separately until soft. Slice the sausage into half-moons, sauté in a pan with a tablespoon of lard, and add to the boiling soup.
Add the cooked potatoes to the softened cabbage, pour in the cream, and briefly boil. Salt, pepper, add two tablespoons of vinegar and a tablespoon of sugar. Add chopped lovage leaves to the finished soup, and briefly boil again.
When serving the finished soup, you can add croutons fried in a little lard or a tablespoon of sour cream.
